Potato salad with buttermilk dressing

4 Servings

Ingredients

Quantity Ingredient
1½ pounds New potatoes (7)
½ cup Radishes, sliced
2 Green onions, chopped
1 Sweet yellow pepper, diced
½ cup Buttermilk
¼ cup Fresh dill, chopped
1 tablespoon Vinegar
1 tablespoon Vegetable oil
½ teaspoon Dijon mustard
¼ teaspoon Salt
¼ teaspoon Pepper

Directions

DRESSING

Scrub and halve potatoes lengthwise.

Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.

Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.

Drain potatoes; let cool for 5-10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.

Per Serving: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] PA_Meadows@...

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